What Wine Goes Good With Steak? (Question)

The Best Wine with Steak

  1. Cabernets. You can’t go wrong with a cabernet – often called the “people pleaser” of red wines.
  2. Zinfandel.
  3. Malbec.
  4. Syrah (Shiraz)
  5. Your Own Favorite Red.

What wine should you serve with steak?

  • Cabernets. You can’t go wrong with a cabernet – often called the “people pleaser” of red wines.
  • Zinfandel. Zinfandel is a great choice if you tend to enjoy sweeter wines,rather than acidic and “dry” wines which are heavy in tannins and other flavor compounds.
  • Malbec.


How do you drink wine with steak?

The rule of thumb when pairing with steak is to choose dry red wines – leaner cuts of meat pair with lighter wines, while richer, fattier cuts pair up with high tannin wines that can cut through the fat.

What wine goes well with grilled steak?

The Best Wine Pairings for Grilled Steak

  • California and Washington Cabernet Blends. Napa Valley Cabernets with grilled steak are a classic combo, and you can’t go wrong with this pairing.
  • Bordeaux.
  • Malbec.
  • Zinfandel.

What do you drink with steak?

These include beer, whisky, martinis, white wine, and nonalcoholic beverages like club soda.

  • Beer. Porters and stouts are recommended to accompany a good cut of beef.
  • Whiskey.
  • Martinis.
  • White wine.
  • Nonalcoholic drinks.
  • Get mouthwatering steaks at Dyer’s Bar-B-Que.

What white wine goes best with steak?

How to Pair Steak with White Wine

  • Chardonnay. Many white wines cannot stand up to red meat, but Chardonnay is an exception.
  • Sauvignon Blanc/Sancerre. An unexpected wine choice to pair with steak is a highly acidic Sauvignon Blanc or cool Sancerre (made from the same grape).
  • Champagne.
  • Riesling.
  • Pinot Gris/Pinot Grigio.

What wine goes good with ribeye steak?

A classic wine and steak pairing is a ribeye with a Cabernet Sauvignon as the high tannins present in the wine help cut through the juiciness of the steak. A spicy Zinfandel is another great choice as the fruitiness of the wine contrasts well with the robust meatiness of the ribeye.

Why does steak go well with wine?

Molecules in red wine called tannins soften fats in the meat, helping to release the taste of beefy goodness. The fat in turn softens the astringent qualities of the wine, helping to mellow the beverage and produce a juicier, more fruit forward flavor.

Is Pinot Noir red or white?

While Chardonnay is the most grown white grape breed in the world, Pinot Noir is the red wine grape that has more punch. Among Pinot fans and drinkers there’s a kind of fascination for exploring awesome bottles because it is high-strung and complex to cultivate.

Is Pinot Noir good with steak?

Does Pinot Noir go with steak? Most Pinot Noir wines tend to sit at the light to medium-bodied end of the spectrum, and its profile is often therefore paired-up with lighter meats. Yet Pinot Noir’s natural acidity and bright, red berry fruit can work with your steak dinner, depending on the style and the cut.

Is Merlot good with steak?

Originating from Bordeaux, Merlot is widely known for its soft tannin. Although this wine has a minimal acidic and tannic content, it still has enough of these elements to make a good complement for steak. Furthermore, its mild fruity flavor allows the juicy and rich flavor of steak to shine.

Can you drink white wine with steak?

You totally can drink a white wine with your delicious slab of meat. Patrick suggests going for a chenin blanc or another full-bodied and fruity white wine to pair with steak. The goal is to find a white that mimics the robust qualities of your typical reds.

What soft drink goes with steak?

Soft drinks like Lemonade or Coca-Cola work very well as a pallet cleanser. Soda water mixed with lemon or lime as well is another non-alcoholic drink that can be paired quite nicely with steak as carbonisation can cut through the fat but also act as a plate cleanser.

Can you drink chardonnay with steak?

The acid in a glass of Chardonnay has a similar effect on beef as high tannins in red wine do, cutting through the juiciness and fattiness of the meat. White wines also tend to taste best when served chilled, which can create a nice temperature contrast between a sizzling steak and a cool sip of Chardonnay.

Can I drink riesling with steak?

“Dry Riesling actually works really well with all cuts.” Consider steak temperature and sauce. Also, the more you cook a steak, the more you render out the fat, which will affect the pairing.” Pair fatty cuts with high tannin wine and less fatty cuts with medium tannin wine.

What kind of wine do you drink with meat?

Choose a red wine that is rich and high in tannins to complement it. Try a Shiraz from California or Australia with your favorite steak. Lean cuts of beef, such as filet mignon, taste better with a less tannic red wine. Go with a Bordeaux, Cabernet Sauvignon or Merlot.

Does white wine go with red meat?

Red wines typically pair well with red meat because meat stands up to the tannins, but you can substitute rich, full-bodied whites. White wines tend to have more acidity than reds, which can counterbalance rich foods and cut through heavy notes, especially when a dish is served with a sauce or in a stew.

The Handy Guide to Wine and Steak Pairing

Pairing wine with steak is one of the most important matches you can make on your wine journey. You may learn about a few go-to dry red wines or you can go into the nitty gritty of pairing subtlety with a steak because there are so many various cuts and preparation methods. Everyone has a favorite steak cut, and we’ve got the wines to go with it. Take your napkin and tuck it under your collar, take your knife, and let’s talk about the greatest wines to combine with steak.

The Handy Guide to Wine and Steak Pairing

Wines to pair with steak should be dry reds; thinner slices of meat should be paired with lighter wines, while richer, fattier kinds of meat should be paired with strong tannin wines that can cut through the fat. However, the more specifically tailored your wine match is to the cut of steak you’re cooking, the deeper and more nuanced your eating experience will be overall. All of the traditional cuts, as well as their corresponding wines, are being highlighted. Pro Tip: For leaner meats, grill them at a rarer temperature to ensure that they remain soft.

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Read on to find out more


As one of the most often encountered steak cuts, this one is very lean with light fat marbling and is frequently sliced with a strip of fat along the edge. Sirloin may be prepared on the grill, in the oven, or in a pan – but it is at its best when cooked on the grill. Wines to Consider:

  • Try an aged Rioja Reserva Tempranillo from Spain
  • Montepulciano d’Abruzzo from Italy: Look for this Italian stalwart from Colline Teramane for added quality
  • And Cabernet Sauvignon from France. French Syrah: This wine is excellent with butter recipes. For greater value, head to Saint-Joseph or Crozes-Hermitage
  • For real excellence, head to Cornas or Côte-Rôtie.

Why they are effective: A versatile cut of meat, the Sirloin is capable of being prepared in a variety of ways. We’ve chosen wines that are adaptable enough to go with whatever you’re cooking, but pay attention to how your seasoning alters the meal and pick wines appropriately.


One of the most flavorful and luscious slices of steak available. The Ribeye, which has a lot of marbling and is naturally delicate, fares nicely on the dry heat of a hot grill. The Bone-in version follows all of the same guidelines as the other versions, but is sliced to the width of the still-attached rib-bone, making it more difficult to prepare properly. Wines to Consider:

  • Cabernet Sauvignon: This wine pairs beautifully with a pan-roasted rosemary chicken. If you’re grilling Ribeyes, a Sonoma or Napa Valley Zinfandel is a great choice. Intensely smokey and rich, with cherry-driven fruit, Amarone della Valpolicella or Valpolicella Superiore Ripasso is a great choice.

Why they work: Because of the increased fat content, the flavor is buttery and fatty, necessitating the use of high tannins to cut the fat or a richer fruit flavor to provide contrast.


Why they work: Because of the increased fat content, the flavor is buttery and fatty, necessitating the use of high tannins to cut through the fat or a stronger fruit flavor to provide contrast with the fat.

  • Nebbiolo or Barolo: A stylish, fragrant red wine from Northern Italy with gripping tannins and a smoky finish. Definitely the option for the high-rollers
  • Aglianico: A robust red wine from the southern Italian region of Puglia, with intense meaty notes. However, when served with a fatty steak, this wine gives pure fruit flavor. Xinomavro:(“Ksee-no-mah-vroh”) An aromatic Greek red with a strong red-fruit flavor that is driven by aromatics. Wines from Naoussa and Amyndeon should be sought after.

Why they work: The Porterhouse and T-Bone cuts are both soft and lean, which makes them excellent choices for grilling. Aromatic and savory reds will pair well with their filet and strip preparation.

Filet Mignon

Steaks from this cut are the ultimate in leanness, but they’re still soft and tasty.

Sometimes served with sauces, but it is also a delicious recipe with only salt and pepper flavor on its own. Pan-seared with butter basting is the way to go. Wines to Consider:

  • Merlot OR a red mix with Merlot as a base: You might also try a wine from Bordeaux or Washington State. Touriga Nacional (National Touriga): This deep, dark fruity red wine from Portugal has delicate floral notes of violet and is a deep, dark fruity red wine. Menca: (pronounced “Men-thee-yah”) is a fantastic choice for steak au poivre. Featuring tart red berry aromas as well as minerality, this beautiful alternative from the Northern areas of Spain

Why they work: Filet mignon has a delicate flavor, and all of these wines keep within their own categories, giving complimentary flavors that aid in bringing out the best in this cut while without infringing on its territory.


As a popular option for its value and flavor, the Strip is known by a variety of names (New York Strip, shell steak, Kansas City strip, among others), and some of those titles are the consequence of somewhat varied cuts and whether or not the meat is still bone-in. Nonetheless, you’ll be getting a short loin cut. Although the cut has more connective tissue than the longer loin cut, it’s still a nice cut that’s soft when cooked properly. Preparation: Cook it in a cast-iron skillet with salt and butter, then set it aside to rest for a while.

  • Blaufränkisch: This strangely called grape is one of Austria’s and Germany’s most significant reds, and it is grown in both countries. Black cherry aromas, superb acidity, and a sweet smokey aftertaste are all characteristics of high-quality specimens. The GSM Combination is a blend that combines Grenache Syrah Mourvèdre – a grape variety that is native to southern France. Known mostly for its production in France’s Rhône Valley, particularly in the celebrated Châteauneuf-du-Pape sub-region
  • South African “Bordeaux” style blend: With a terroir that is 500 million years old, South Africa’s Merlot-Cabernet blends have a characteristic dusty aspect that is balanced by delicate tannins. These wines have a strong fruity flavor while still being earthy in flavor.

Why they are effective: A tasty, thicker grain beef cut, the Strip is versatile in the kitchen and can be prepared in a variety of ways. However, it requires a wine that can both compliment the taste and cut through the fat to be truly effective. Our wine selections contain a lot of fruit, but they also have enough acidity and tannins to get the job done.


Rump is derived from a more difficult-to-work muscle, which results in a firmer but also more delicious product. It can benefit from marinating, although doing so may cause your wine choices to become erratic. Wines to Consider:

  • Mourvedre (also known as Monastrell): Look for anything from Bandol, France, or Spain when buying this wine. Excellent peppery wine that is powerful enough to stand up to intense meaty tastes. Chilean Carménère (Carménère de Chile): A traditional accompaniment to steak frites or a steak covered with chimichurri sauce
  • Dolcetto d’Abruzzo (Italian Dolcetto): An inky, black berry-flavored wine with a gentle acidity and a high concentration of tannins. If you’ve marinated your rump steaks, this is a fantastic option.
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Mourvedre (also known as Monastrell): Look for something from Bandol, France, or Spain when purchasing this grape. Excellent peppery wine that is powerful enough to go with hearty meat dishes. Carménère de Chile: Steak frites or a steak with chimichurri sauce are two classic dishes to make with this sauce. Dolcetto d’Abruzzo (Dolcetto d’Abruzzo) is a kind of Italian wine. A rich, black berry-flavored wine with a gentle acidity and a high concentration of tannin. If you’ve marinated your rump steaks, this is an excellent choice.


Mourvedre (also known as Monastrell): Look for anything from Bandol, France, or Spain when purchasing this wine. Excellent peppery wine that is powerful enough to stand up to intense meaty tastes; Carménère de Chile (Chilean Carménère) A traditional accompaniment to steak frites or a steak covered with chimichurri sauce. Dolcetto d’Abruzzo (Dolcetto d’Abruzzo) is an Italian white wine. A rich, black berry-flavored wine with a gentle acidity and a high concentration of tannins. If you’ve marinated your rump steaks, this is a terrific option.

  • If you like Sangiovese, try the Chianti Classico, Vino Nobile de Montepulciano, or Montefalco Rosso — the acidity and red fruit flavors will help to cut through the chewiness of the wine. Cabernet Franc: Look to the United States and Argentina for a style that is sweet, fruity, and smokey. To pair with greens, travel to France’s Chinon area for a herbaceous Cabernet Franc from the Chinon region of the country. More red berry fruit flavors and zestiness in this Spanish red, which can readily cut through chewy steaks
  • Garnacha: Another Spanish red with more red berry fruit flavors and zestiness
  • Malbec: Its intense berry flavor and silky texture are a perfect compliment to the more fibrous cut and powerful taste of the meat, and lower acidity wines will not be affected by the lean cut of meat.

Why they work:vital It’s not to overcook these cuts because else you’ll be eating shoe leather, but even when done perfectly, these cuts are harder than other cuts. Our wines are designed to pair well with rich yet chewy meat, transforming it from a chore into a savory treat.


Brisket is by no means a popular cut of steak, but it is nevertheless deserving of inclusion in the list of possible steak combinations. This is one cut that responds really well to low and slow cooking, particularly when done in a smoker. If you don’t already have a smoker, you should consider getting one (live a little!). Your wine selection will be influenced by the type of fuel used in the smoker – we prefer wood chips, but there are many other options to pick from, each of which lends something delicious and unique to the finished product.

When it comes to brisket, hickory is the most commonly recommended wood. Wines to Consider:

  • Sagrantino: A unique red wine from the Umbria area of Italy. The wines are nearly opaque, with intense black berry flavors and mouth-coating tannins. Sagrantino will elevate the brisket to a higher level of sophistication. Petite Sirah: A great smoky and rich option from the United States, with big tannins that cut through the meaty-richness of brisket and barbecue with no trouble
  • Cabernet Sauvignon: A great smoky and rich option from the United States, with big tannins that cut through the meaty-richness of brisket and barbecue with no trouble
  • Petite Syrah: A great smoky and rich option from the United States, with big tannins ‘Australian Shiraz’ is a smoother choice with little less tannin, which imparts smokiness as well as blueberry and blackberry flavors.

Because almost all of the preparation for a Brisket will result in some smoky taste, these wines are a great compliment to and accentuate the smokiness of the meat.

Last Thoughts

Even while these pairings are certain to be delicious, they may not be ideal – after all, everyone’s taste is unique. Use our suggestions as a starting point to explore wine pairings that are unique to you and your preferences. In the event that you are having a good time, there are no bad replies. Visit our guide on matching with beef, lamb, venison, and other meats if you’re looking for further ideas.

What Wine Goes with Steak?

Wine is a wonderful way to unwind after a long day at work, and it also goes well with a variety of different foods. However, with so many different types of wines available and a range of cuisine choices to consider, determining which wines go well with which foods may be difficult. Even folks who have been drinking wine for a long time may be perplexed as to the best wine matches for various cuisines they have tried. In this post, we’ll talk about the best wines to pair with steaks, as well as where you can get the greatest steaks and wine in Oklahoma City.

Best Wine Pairings for Steak

When it comes to the flavor of a freshly cooked steak, nothing comes close. In the same way, there’s nothing quite like the flavor of a well-made, high-quality glass of wine. When you combine the two of them, you have a match made in heaven on earth. However, you should avoid pairing your steak with just any wine because this might result in a dish that doesn’t taste particularly well. It’s ideal to select wines that have been proven to be a perfect match with steak recipes by wine experts in advance.

California Zinfandel

California zinfandel is a fantastic matching choice for steak because of the high fat content of the meat itself. This is due to the fact that zinfandel has a high acidity and moderate tannin content. You must, however, make certain that the steak you serve is a good match for the California zinfandel you’ve chosen. Ribeye, T-bone, and porterhouse are among the most popular cuts of meat. Because steak has a lot of taste, it’s vital to pair it with a wine that also has a lot of various flavors to appreciate on your palate when eating it.


Another choice is malbec, which is a relatively new wine on the scene. This wine is frequently served with steak and is well-known around the world for its deliciousness. In fact, malbec is the most popular wine drunk in Argentina, where it is also the most frequently served with meat. Another reason why malbec is such a popular choice is that it is reasonably inexpensive when compared to other types of wine. Winemakers all around the world produce rich and delicious malbec, but some of the most well-known malbec wines originate from Chile and Argentina.

Cabernet Sauvignon

When it comes to pairing with steak dishes, cabernet sauvignon, also known as the “king of red wines,” is widely considered to be the preferred option. Because steak has such strong characteristics, it’s crucial to pair it with a wine that complements those flavors. Because of the full-bodied nature of cabernet sauvignon, it is a perfect match for steak dishes. The strong fruit tastes and powerful scents of this wine are well-suited to the intense flavors found in each and every piece of steak, no matter what type of steak you choose to consume.

Due to the high fat content in steak, high alcohol concentration and a strong tannin content provide for a good pairing with the meat. The fat from the steak may also enhance the flavor of the wine, making it more smoother and less bitter in taste.

Pinot Noir

Pinot noir is an excellent wine matching option if you want to eat higher-end steaks such as filet mignon. Due to the fact that filet mignon is derived from the thicker part of the cow’s tenderloin, it is extremely lean and low in fat, resulting in a taste that is both unique and delicate. As a result, these filets are frequently accompanied by sauces. With its pleasant fruitiness, Pinot noir is a delightful accompaniment to meat dishes, and its faint wood character complements these delicate notes to perfection.

A soft pinot noir is the best wine to pair with a fine filet mignon because it brings out the rich flavors of the meat.


Merlot is a wonderful wine that goes well with a variety of various sorts of steaks and other dishes. One of such steaks is the ribeye, which has a lot of delicious taste and is quite tender. In fact, ribeye is the most tender and tasty cut of steak available. Although merlot is an excellent pairing for ribeye steak with only a few ingredients, it is much better when the steak is seasoned with paprika, like in this case. Because of the smokey spiciness of paprika, it blends very well with the complex flavors of merlot.

Enjoy a Steak at Cattleman’s Steakhouse!

Who doesn’t like a good steak supper every now and then? We at Cattlemen’s Steakhouse feel that enjoying a wonderful steak with great company is something that everyone should look forward to. When you have an outstanding wine to compliment your steak supper, your evening has just been much more enjoyable. Everything from T-bone and filet mignon to our very own Cattleman’s Strip Sirloin and Cattleman’s Chicken Fried Steak is available as a supper option for all of you steak enthusiasts out there.

In fact, we have more than 60 different wines to choose from, so you’re sure to discover something you’ll enjoy!

Make a reservation now to sample our delectable steak and wine combinations!

An Expert Weighs In On The Best Wine And Steak Pairings

Chef Bernhard Klotz and his staff at the Regent Seven Seas resort STEPHEN BEAUDET may be reached at (561)883-7768. Chef Bernhard Klotz, Culinary Director of Regent Seven Seas Cruises, spends his days evaluating and tasting the best in wine and cuisine in order to choose what will be served on each Seven Seas voyage’s menu. While the ships are waiting for the resumption of cruise travel, he was gracious enough to share his knowledge with me about the finest wines to pair with steak meals. Steak may appear to be a simple dish to match with wine (red meat and red wine has long been the standard), but Klotz believes that “when it comes to pairings, it’s better to evaluate the complete dish,” according to the author.

  1. Continue reading to find out why.
  2. As a result, the protein in beef helps to bind tannins together, while the fat in meat helps to smooth even the driest of wines.
  3. Cabernet Sauvignon and ribeye are classic wine and steak pairings, since the strong tannins contained in the wine aid to cut through the juiciness of the steak and make it more tender.
  4. Another classic is filet mignon, which is an exceedingly lean and soft piece of meat that can be treated simply with spice and a light Pinot Noir to create a delicious meal.
  5. As a final traditional match, a New York Strip, which is the most versatile cut of beef, is paired with a Cabernet Sauvignon, whose fruit forward flavor contrasts well with the meatiness of the steak.
  6. When it comes to wine matching, it is important to remember to take the complete meal into consideration rather than just the meat when selecting the appropriate wine.
  7. A light seasoning of salt and pepper can be paired with almost any wine because it has a very versatile flavor, whereas a sweet or heavily seasoned meat should be paired with a wine that has a flavor profile that contrasts with the meat’s.

When it comes to fine dining, it’s all about discovering your own unique tastes and favored flavor profiles, rather than trying to impress food or wine snobs who could interfere with your wine selections.

Experimenting with different wines is the only way to discover your personal favorite steak and wine pairing.

IPAs and robust beers such as imperial stouts also match well with a char-grilled steak because they include tannins that are comparable to those found in red wine and can stand up to the richness and flavor of a marbled and full-flavored ribeye steak.

Lohr Estates South Ridge Syrah, and California’s Sterling Vineyards Cabernet Sauvignon are among the wines being produced.

Shafer Relentless 2011 Syrah |

Catena Zapata’s Zinfandel from the Russian River Valley in California was released in 2006.

An old adage goes that red wine goes well with meat and white wine goes well with fish.

There were not as many international influences on our cuisines back then as there are now, and the world of wines was considerably smaller at the time.

The epidemic has occupied my time with learning new recipes and preparing meals that I have not made in a long time, as well as studying new restaurant concepts and brainstorming fresh ideas for restaurants.

I’m looking forward to seeing my colleagues and getting back to the business that we know and love – providing our customers with the greatest gastronomic dining experience that we can provide them.

For our 30th year in 2022, we’ll be preparing delicious surprises and commemorative dinners for guests on a handful of our special anniversary cruises, which will be available throughout the year.

What Wine Goes with Steak? Top 5 Wine and Food Pairings

Your favorite foods are almost certainly all boosted by a thoughtful blend of flavors, textures, and scents, so think about what you enjoy eating right now. Wine pairing, on the other hand, occupies a unique position in the hierarchy of food pairings. There is an unjustified mystery around the pairing of wine with any cuisine, but particularly with steak. The fact is that if you follow a few easy criteria, you’ll be able to choose the ideal wine to pair with your steak every single time. In this post, we’ll show you how to combine wine with steak in a straightforward and straightforward manner.

Wine Pairing With Steak – Basics

Your favorite foods are almost certainly all boosted by a thoughtful blend of flavors, textures, and scents, so think about what you enjoy eating now. A unique position, however, in the hierarchy of meal pairings is reserved for wine matching. It is unfairly regarded as mystifying to pair wine with any food, but particularly with steak. Fortunately, by just following a few easy criteria, you’ll be able to consistently produce the right wine to go with your steak. In this essay, we’ll teach you how to combine wine with steak in a straightforward and straightforward manner.

Best Red Wine for Steak

The majority of the wines that will meet the criteria outlined above will be red in color. Here’s a simple mnemonic: red meat and red wine go together like peanut butter and jelly. And here are the top red selections for your consideration: Cabernet Sauvignon is the most widely consumed wine for a reason. Cabernets have a taste profile that is rather balanced, and they tend to have the acidity and sharpness to cut through even the most meaty of proteins. If you’re attempting to combine a wine with a steak, Cabernet Sauvignon is your get out of jail free card, according to wine experts.

  • If you’re looking for a recommendation, Cabernet Sauvignons from Napa Valley are among the greatest in the world.
  • This is due to the fact that Zinfandel has a mild bitterness and acidity, as well as more fruity flavors.
  • The bitterness in Zinfandel is just appropriate for washing away some of the meaty qualities of a New York strip steak or a ribeye without competing too hard for your attention with the meaty flavors of the steak.
  • Zinfandels are almost exclusively produced in California, and a Cali Zin is just what we propose.
  • This wine has softer tannins than a Cabernet, but it still has enough acidity and robust flavor to stand up to even the heaviest slabs of meat.

The one exception to Malbec is that it may be too robust and full-bodied for some steaks, so use caution when pairing with them. However, while there are excellent Malbecs to be found in California and France, Argentine Malbecs are generally considered to be the best available.

Unlike other grape varieties, Pinot noir grapes have a thin peel and contain little phenolic chemicals. Without diving too far into wine theory, this indicates that it has a mild bitterness and is medium-bodied in nature. Although it is extremely acidic, it will have no problem keeping up with the steaks in this dish. It is also preferable to purchase a young Pinot Noir because the low tannin content makes the aging process of this wine somewhat unpredictable. The fruity aromas and nuances of this wine are easily overpowered since it is less strong than, example, a cabernet sauvignon.

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Pinot Noirs from France and California are typically considered to be the best selections.

The issue with Syrah grapes is that they are quite sensitive to the temperature of the environment in which they are produced.

You’ll have to explore a little to get the right Syrah and steak pairing, but older wines tend to be more earthy and well-balanced than younger ones.

White Wine For Steak

If you can’t take the thought of drinking red wine with your steak, there is some hope on the opposite end of the spectrum: white wine. However, you should be aware that white wines, on the whole, aren’t equal to the task of accompanying steak. That being said, a strong and full-bodied Chardonnay or an older bottle of Riesling would be a good bet for you. Again, not ideal, but depending on the cut, it may be acceptable. And if you’re still not convinced, don’t drink any wine at all. Instead of a white wine, a bourbon or a Scotch should be considered.

Instead, a full-bodied black beer that has a strong flavor might be an excellent choice to accompany a steak.

Wine Pairing Tips

So now you know what sort of wine works best with steak, but if you ever find yourself in a jam, here are some general wine matching suggestions to help you out.

  • Don’t consume wine that you don’t enjoy. Regardless matter what the “rules” are, the ideal combination is unlikely to transform you into a fan of a wine that you can’t stand. When in doubt, go with the wine you enjoy rather than the wine you’re “supposed” to appreciate. It’s all about balance, balance, and more balance. It is the balance of the most conspicuous feature in a dish that you are searching for in a wine. A dry wine may be used to balance a sweet meal, a bitter wine can be used to balance a rich dish, and so on. White meats and white wines are the most fundamental of all pairings, and red meats and red wines are the most complex of all pairings. It is impossible to make a mistake while following this simple rule of thumb.

Your Wine Your Way

Finally, wine matching is a subjective process that is dependent on a variety of elements, including the cooking time and procedures. If you’re ever in doubt, you can always ask your server at Stubborn Seed for a personal suggestion. When you’re at the greatest restaurant to dine in Miami Beach, you won’t have to stress about the wine matching since you’ll be enjoying yourself. Our Koji New York Striploin is a stand-alone dish that speaks for itself. But don’t take our word for it; make a reservation today and come see for yourself.

However, if you’re seeking for the perfect bottle of wine, any of the options listed above will do the trick. It takes a lot of tasting to have a solid feel for wines, so what will your next wine-pairing experience be?

The 8 Best Wines to Pair With Steak in 2022

Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. In the realm of food and beverage, one of the most synergistic combinations is that of steak and wine. Each contributes to the well-being of the other, and each enriches the other while yet retaining its own distinctive character. They come together to produce a gourmet delight, as well as a genuine symphony of tastes, textures, and scents, in the mouth.

  • For your next elegant steak dinner, there are a plethora of fantastic wines just waiting to be discovered and tasted.
  • Our Favorite Selections Smoked pork, cocoa, and ripe fruit smells tantalize the senses as you sip this fine wine.
  • Read the ReviewA Napa Valley cabernet sauvignon gives the expression of fruitiness and chewy tannins that are needed to pair with a grilled steak.
  • Check out the full reviewThe Decoy Merlot pairs incredibly well with a wide variety of foods and would stand up to any complimentary marinade you may like to use on the steak.
  • Read the ReviewThe tongue is pure fruit, with a sleek balance between taste and mouthfeel.
  • Read the ReviewFilet mignon is a delicate cut of beef that is exceedingly lean and a favorite among gourmets.
  • The Antinori Badia Chianti Classico is a wine with complex flavors that are layered throughout the palate.

It has a fruity flavor without being jammy, and the tannins are well-integrated.

The dark fruit flavors on the tongue, along with the lower alcohol concentration of the wine, enhance the texture of the meat.

It’s Beneficial to Know When combining a steak with a wine, you may want to pay attention to the manner of cooking the steak rather than the steak itself.

“If the steak is cooked rare, I like to vary things up and serve it with a sparkling wine or rosé.” “explains Zachary Marcus Cesare Harris, owner of Ikavina Wine and Spirits, is an importer and distributor of wine.

It is a great steak because of the strong meaty flavor and the rich marbling.

The wine has a savory and lingering finish, yet the fruit is still there throughout the bottle.

Because of its sharp acidity, it is able to cut through the fat and enhance the flavor of the meat used in the strip steak.

” Rib-eyeallows for and can stand up to full-bodied wines since the fat in the marbling necessitates the addition of tannins and acidity to balance it out, ” explains the author “wine educator and Certified Specialist of Wine Cindy Eger shares her thoughts.

‘A Napa Valley cabernet sauvignon delivers that expression of fruitiness and chewy tannins that complements the meat,’ says the author.” Cabernet Sauvignon from the Raymond Reserve Selection is a powerful, structured wine with a deep black berry richness and a lengthy finish.

It’s a thrilling experience to get two steaks in one.

You’ll get the taste of the strip as well as the softness of the loin with this dish.

This rich and spicy wine has a well-structured structure and delectable acidity.

A strong and rich wine to pair with a Porterhouse steak, this is an excellent choice.

As a result of its loose texture, it makes an excellent canvas for marinades that enhance the acidity and wetness of the meat.

It has a silky texture, with particularly soft tannins and a mild level of acidity.

This is a wonderful wine to combine with a variety of foods and to see what works best.

These steaks have a rich flavor and are best grilled on a barbecue to enhance their flavor.

This wine has a distinct earthiness to it that pairs well with the meat.

On the palate, there are flavors of cherries and raspberries, as well as a tinge of spiciness near the end.

Despite the fact that it is not strictly a steak, theflankiis a highly popular cut of beef.

Because the steak is thin, marinades and spice rubs can be used to enhance the flavor of the dish.

On the nose, there are notes of cassis, chocolate, baking spices, and cedar.

It is a full-bodied wine with a lingering finish that has been meticulously made.

This cut responds nicely to marinades, spices, and rapid cooking methods, among other things.

There are huge, powerful notes of herbs and fruits on the palate, which makes for a sumptuous, well-rounded experience.

This is an excellent match for fajitas, stews, and any other dishes that you would want to cook with skirt steak in general.

The cut of meat you choose has a significant impact on the wine you choose to match with it.

The Tikal Amorio Malbec (see at Vivino) is a fantastic choice for steaks that are leaner in texture and generous in flavor.

What to Look for in a Wine to Pair with Steak

A wine should enhance the flavor of the cut of steak rather than overpowering or detracting from the flavor of the meat. Red wines that are lighter in body tend to pair well with leaner cuts of meat such as filet mignon, while heavier cuts of meat such as rib eye pair well with more robust red wines that are richer in body and fat content. Choose your ingredients carefully so that their flavors complement one another and combine to create a wonderful and fulfilling dinner.


When it comes to a bottle of red wine, what do you prefer to drink? Is it better to drink a lighter, fruitier red wine or a heavier, full-bodied red wine? Choose a kind of wine that you enjoy drinking and combine it with a steak that you enjoy eating. Take advantage of the opportunity to try new flavors and mouthfeels by sampling some of them. It all comes down to personal taste; simply enjoy that delicious steak and glass of wine while you can.


When it comes to a bottle of red wine, what are your preferences? Is it better to drink a lighter, fruitier red wine or a heavier, fuller-bodied red wine? Choose a wine that you enjoy drinking and combine it with a steak that you enjoy eating. If you wish to sample them in order to discover new flavors and mouthfeels, go ahead. It all boils down to personal choice; simply enjoy that delicious steak and bottle of wine while doing so!


Tannins are essentially the amount of acidity, bitterness, and dryness present in a glass of red wine. Depending on the style of red wine, varied degrees of tannins are present. The tannin content in full-bodied red wines is often high.

How long does a bottle of red wine last once opened?

When it comes to red wine, a fair rule of thumb is that after the bottle is opened, it will survive three to five days in the refrigerator if properly maintained. The higher-tannin red wines will stay the longest without losing their quality. Allow the wine to come down to a slightly cold temperature before presenting it to guests.

Do white wines go with steak?

In the event that you are not a lover of red wine and would rather drink white wine, feel free to pick up a bottle of Chardonnay or Riesling. Because it is your palate and inclination, you should indulge in anything you like.

Why Trust The Spruce Eats?

Renu Dhari is a private chef who also teaches culinary classes. In addition to years of expertise creating delicious meals from fresh products, she has years of experience combining cuisine with wines for private clients and corporate occasions, among other things. She enjoys traveling to wine areas all over the world in search of her next new wine obsession.

Best Wine with Steak Pairings — DC Steakhouse

Downtown Chandler Steak House is the perfect place to unwind with a bottle of wine and a sizzling steak. What is it about wine and steak that makes it such a good match? The tannins in wine help to soften the fat in meat while also enhancing the taste. Wine’s fruit flavor is enhanced by the fat in meat, and the reverse is true as well. A wine with a balanced tannin and fat content is an excellent match for a steak dinner. Red wine is more popular because it is more tannic, but the acids in white wine induce a similar process that brings out the taste of the steak as well as the texture.

A glass of wine with your favorite steak will ensure that your dinner is rich in taste, regardless of whether you prefer red or white wine in your meal. Are you unsure which wine to select? Especially for you, we’ve produced a list of the greatest wine and steak matches.

1. Cabernet Sauvignon

At Downtown Chandler Steak House, you may relax with a glass of wine and a searing steak. What is it about wine and steak that makes it such a good combination? Vinegar contains tannins, which help to soften and enhance the taste of meat. Wine’s fruit taste is enhanced by the fat in meat, which is reversed in reverse. An great wine to pair with meat because of its balanced tannin and fat level. Due to its higher tannic content, red wine is more popular, but the acids in white wine induce a comparable process that brings out the taste of the steak as well.

Having trouble deciding on a wine to buy?

2. Zinfandel

A Zinfandel, which is sweeter than other red wines, is the finest wine to serve with a ribeye steak. Because ribeye is already quite tasty, it does not necessitate the use of a powerful wine to bring out its taste. But the robust, fruity flavor of zinfandel, along with its spicy overtones, goes nicely with all of that juicy ribeye flavor.

3. Malbec

Because of the richness of a Malbec, it may frequently dominate the flavor of fattier foods, making it the perfect wine to pair with leaner cuts of meat like steak. Malbec is a dry, fruity red wine that pairs nicely with a top sirloin steak because of its excellent mix of acidity and tannins.

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4. Pinot Noir

Because of its strong acidity, pinot noir is a delicate red wine with a low concentration of tannins. It is a good match with meat. Ideally, this adaptable wine should be served with steak cuts that are lower in fat content, such as filet mignon.

5. Chardonnay

You don’t care for red wine? Wine experts agree that chardonnay is the finest white wine to serve with steak. Because of its inherent acidity, Chardonnay is quite adaptable and has a similar impact on the fat in steak as the tannins in red wine on the fat in steak. Chardonnay works nicely with most steak cuts, but it is especially delicious when served with filet mignon.

Make a Reservation Today

To be honest, whichever wine and steak combination you choose will ultimately depend on your own preference. You can find the perfect wine combination at DC Steak House, whether you’re in the mood for red or white wine, juicy steak or a less tender piece of meat. Contact us to make a reservation over the internet or by calling 480-899-4400. Images used under a creative commons license – commercial usage (effective June 10, 2020). Unsplash image courtesy of Louis Hanselon

Top pairings

Posted byFiona Beckett(Google+) at 07:33 UTC on February 15, 2020. Steak is the ideal partner for a superb red wine, but is there an abestred wine that goes well with steak? While you could simply state that it is the cut of meat that you appreciate the most, it also depends on the cut and the method of preparation used. If you’re looking for the finest wine to match with a certain steak meal, there are a few considerations to keep in mind:

  • The rarer a steak is cooked, the less noticeable the tannic feeling in any matching wine will be on the palate. So, for example, if you have a young or fairly young cabernet sauvignon or malbec, a rare steak will make it taste more mellow
  • The fattier the meat, the more powerful the wine required. Steaks such as ribeyes and fillet steaks are best paired with Rhône reds, syrahs, and GSM (grenache/syrah/mourvèdre) blends, whereas leaner fillet steaks are better paired with pinot noir. If you want your steak to be scorched (and hence bitter), you should choose a wine that has greater ripeness and sweetness. For example, a Cabernet Sauvignon from Coonawarra or Napa Valley, or a Cabernet Sauvignon from Stellenbosch
  • Sauces make a significant difference. A wine that can stand up to a rich red wine sauce like myEssential Steak Sauce, such as a malbec or a high-quality red Bordeaux, is required for this recipe. Drink a glass of wine that is somewhat better in quality than the wine you used to produce the sauce if you are preparing it yourself. A peppercorn sauce calls for a wine that is not too oaky and/or strong in alcohol, else the sauce will be too hot for the palate to handle. A ripe Rhône or Languedoc red, such as a Minervois, should go nicely with this dish. Another wonderful pairing for this dish would be pinot noir, or you could choose a rich white wine such as Meursault or another full-bodied chardonnay instead of pinot noir. Malbec is the obvious choice when paired with an Argentine chimichurri sauce
  • But, if you’re serving an older red, reduce the amount of sauce used and offer the wine with its natural juices. If the wine is really old, you may even want to serve the steak medium-rare rather than rare.

My 5 best wines for steak

Having said that, there are five wines that I reach for time and time again while I’m having steak: Malbec is a red wine produced in France (especially Argentinian malbec) Cabernet Sauvignon is a kind of red wine produced in the United States. Merlot Shiraz/syrah and syrah mixes, for example, with grenache and mourvèdre “Supertuscans” and other current Tuscan reds are becoming increasingly popular. Take a look at as well The finest wines to combine with steak tartare are as follows: The best wines and beers to combine with a steak pie are listed below.

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When it comes to color, red wine is the ideal choice for a steak dinner! Red wine and steak go together like peas and carrots, peanut butter and jelly, pepperoni and pizza, and there are many more pairings to choose from. It is an unassailable truth of life in the realm of cuisine. You’re probably already aware of this, even if you’re not a great lover of red wine in general. To be really honest, there is nothing better than savoring a juicy, beautifully cooked steak with a glass of dry red wine.

However, unless you are a professional sommelier, it can be difficult to determine which wines go best with steak.

Best Wine for Steak

Malbec is a dry, full-bodied wine with an opaque, dark purple hue and a full-bodied flavor profile. The acidity and tannins are moderate, making it an excellent wine for combining with meat. ABVs of up to 15 percent are found in this variety, which is often more cheap than the prominent Cabernet Sauvignon and Shiraz varietals. Despite the fact that it originated in France, Malbec grapes are currently largely cultivated in Argentina. The flavor of Argentine Malbec is dominated by fruit, with flavors of blackberry, raspberry, plum, and cherry emerging.

As a whole, it’s a strong, full-bodied wine that matches nicely with red meats like brisket and T-bone steak.

Additionally, vegetables like mushrooms, green and red bell peppers, and spicy greens such as arugula are also excellent matches with Malbec.


There are two types of red Cabernets, each with its own set of tastes and mouth feel characteristics. Both, on the other hand, are fantastic with a well cooked steak.

Cabernet Sauvignon

Cabernet Sauvignon is the most widely planted red wine grape in the United States, and it is also grown in other parts of the world. Cabernet Sauvignon is a robust, dry wine with medium acidity and an alcohol content ranging between 13.5 and 15 percent. It is known for its full-body and rich red color. Because it is cultivated in such a diverse range of climates, distinct flavor characteristics can be found in a glass of Cabernet Sauvignon. Some have a strong fruity flavor, while others have a smokier, savory flavor.

A jammy, chocolaty scent abounds, with traces of tobacco, graphite, mint, and even bell pepper thrown in for good measure.

When these slices of meat are cooked to the rare end of the range, the richness of this dry red wine will not overpower the robust flavor of these meats.

Cabernet Sauvignon is ideally served at a temperature ranging between 60 and 68 degrees Fahrenheit and should be decanted for at least 60 minutes before serving to ensure optimal flavor.

Cabernet Franc

Cabernet Franc, which is the parent grape of both Cabernet Sauvignon and Merlot, is a complex, medium-bodied red wine with a moderately high acidity that is best served chilled. This dry red wine is slightly lighter in color than Cabernet Sauvignon but has a robust flavor profile that pairs well with a variety of foods. The prominent tastes of Cabernet Franc are red fruits, such strawberry, red plum, and raspberry. Also prominent are the aromas of fresh herbs, chili pepper, roasted red bell pepper, and crushed gravel, among others.

This wine stands up against the softness and high-fat content of these cuts.

In doing so, you will enable the wine to develop a deeper taste while also softening its innate spiciness.


Zinfandel is a deep purplish-red wine that is bold and delicious, with notes of luscious cherries and peppercorn on the palate. It has a luscious texture that is agreeable to the palate, and its alcohol content ranges between 14 and 16 percent, depending on where the grapes are cultivated. It is officially a dry wine, although it is closer to the sweeter end of the range. Despite its foundation characteristics of strawberry and raspberry, the average Zinfandel wine also includes notes of cinnamon, tobacco, vanilla, bramble, and licorice in addition to the strawberry and raspberry flavors.

It is vital not to mix it with its cousin, the White Zinfandel, when matching it with steak, since the flavor profiles are very different.

White Zinfandel and New York Strip steak were once attempted together, and while both were great on their own, they didn’t work well together.Flavorful Red Zinfandel, on the other hand, is ideal for matching with robust, savory foods and cuts of steak such as Ribeye or New York Strip.

For a satisfying, well-rounded bite, open the bottle of Zinfandel at least two hours before serving to allow it to breathe and decant it for at least 30 minutes to extract the full range of sweet and spicy flavors.A young Zinfandel should be opened at least two hours before serving to allow it to breathe and decanted for at least 30 minutes to extract the full range of sweet and spicy flavors.


This sort of red wine, also known as Syrah, is a popular variety that is sure to wow dinner guests when served with a well-marbled steak. Shiraz is a dry red wine with strong tannins and significant acidity. It has a wonderful dark purple color that is virtually opaque and has a lovely dark purple hue. Intense floral notes mingle with savory components like as bacon, black pepper, and smoke to create a flavor that is unmistakably distinctive. A typical glass of Shiraz also has a fruity fragrance, with notes of blueberry and blackberry in the background.

Shiraz is the ideal wine to pair with a fatty steak such as a ribeye or filet mignon because of its powerful mouthfeel and taste character, as well as its high acidity. It will also taste fantastic when combined with the smokey tastes of a succulent, slow-cooked brisket.


In order to get a feel for the world of red wine, I propose that you start with a bottle of Merlot. It is a well-known bone dry red wine that is easy to drink and pairs well with a range of dishes, including steak. Having a smooth, medium-full body and medium acidity, merlot has an average alcohol by volume (ABV) of 14 percent. It is most often grown in Bordeaux, France, and is sometimes mistaken with Cabernet Sauvignon due to its blue and black berry taste profile and sweeter concluding notes.

The environment of Merlot’s many growing locations can have an impact on the final characteristics, but on the whole, Merlot has notes of blueberry, blackberry, and plum, with hints of chocolate, mocha, and vanilla in the finish.

When cooking with full-bodied Merlot types, rich sauces like red wine and mushroom-based sauces are a necessary, as are hearty soups.


Last but not least, we have Bordeaux, which is the most popular wine in the world. Bordeaux is a red wine created from a combination of Merlot and Cabernet Sauvignon. It is called after the French city of Bordeaux, where it was first produced, and is a medium-to-full-bodied table wine in general. Intense notes of black currant, violet, plum, and cedar characterize Bordeaux, a rich red that is also a complex blend of tastes. It is typically a fruit-forward wine with opulent notes of chocolate, licorice, and earthy spice that complement the fruit.

Red Bordeaux wines from the Left Bank of Bordeaux created with higher percentages of Cabernet Sauvignon combine nicely with salty, fatty steak cuts such as ribeye or Porterhouse cut steak.

Bordeaux, on the other hand, should be served at around 65 degrees Fahrenheit after being decanted for 30 to 60 minutes before being served with steak.

Tips for Pairing SteakWine

We’ve gone over some of the greatest red wines and their distinct qualities, so now let’s have a look at some basic guidelines for combining red wines with various sorts of steaks.

Choose Dry Red Wines

Wine that is dry like a dry red wine pairs well with red meats like beef or steak, in most cases. Red wine contains larger levels of tannins than white or sparkling wines, and these tannins combine with the protein to provide a more complex taste profile and scent.

Think BoldFatty, LeanLight

Steaks such as filet mignon, porterhouse, Delmonico, Ribeye, and New York Strip are best served with full-bodied red wines with a high acidity, such as Cabernet Sauvignon or Merlot. The high levels of acidity and tannin in the meat are necessary in order to counteract and balance the high fat content of the meat. Leaner pieces of meat, on the other hand, mix better with lighter-bodied wines.

How You Cook Your Steak Matters

Contrary to popular belief, the way you want your steak cooked makes a significant difference in the sort of red wine that would match best with it. Grilling rare steaks will help to soften the tannins in a dry red wine, making it more mellow overall.

Beef steaks that have been well-done or scorched have a natural bitterness to them that will demand a sweeter, fruitier wine to balance it out. Examine the following broad recommendations I have for popular steak cuts and the best red wine matches for each of these cuts:

  • As surprising as it may seem, the way you prefer your steak cooked makes a difference in the type of red wine that will pair best with it. Grilling rare steaks will help to reduce the tannins in a dry red wine, making it more mellow in flavor. Ideally, a sweeter, fruitier wine should be served with well-done or scorched steak to balance out the inherent harshness of the meat. Examine the following basic recommendations I have for popular steak cuts and the finest red wine matches for each one of them:

Final Thoughts

Using this advice, you may plan your next steak and wine pairing experience with confidence. It’s crucial to remember, though, that wine is designed to be sipped and savoured. In the event that a certain kind does not appeal to you, try something different! Experiment with these dry reds and their classic steak partners to find out which ones work best for you and your taste buds! Are there any particular wines that you love with steak? Please share your thoughts in the comments section! It is possible that this website contains affiliate links.

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